I thought I was in the bechamel for lasagna camp...until last night when I made it with a full, whole milk ricotta. The kind with no stabilizers or gums (which is harder to find in the supermarket then you'd think). It set up beautifully, no sloshing/sliding of layers. I've had other lasagnas that deteriorated into sliding messes, even after sitting for 30 minutes from when it came out of the oven. And this one came out so rich! So, from now on, if I can get a hold of this particular ricotta (or make my own), I'm in the ricotta for lasagna camp.
Have you ever stumbled across an ingredient or technique that you normally would not use and been converted after trying it?